Summer time baking means simple baking!
And this Pineapple Crush Cake suits that description!
Fluffy layers of vanilla cake, pineapple filling and the perfect vegan buttercream icing!
The daisy chain buttercream decor is totally elective however actually enjoyable and simple too!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO ASSEMBLE THIS CAKE!
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Notes for Success:
Coverts simply to gluten free merely use a 1:1 Gluten Free flour like Bob’s Purple Mill *not sponsored
Whereas I’m not an avid gluten free baker I’ve realized that by permitting the batter to take a seat for about half-hour earlier than baking will assist the ultimate texture
In addition to baking for a further 10 or extra minutes longer than the recipe specifies *this time depends upon the dimensions of the pans you might be utilizing
Pineapple Rum filling is actually a fast range prime custard made with the juice from the canned pineapple!
After all the Rum Extract is elective however actually an incredible taste addition!
Cornstarch is a really troublesome ingredient to measure constantly with a quantity spoons measure
So whereas I checklist each measures beneath I can’t stress sufficient how the grams measure with a scale goes to provide the finest outcomes.
Many occasions individuals have complained that their custard is like rubber they usually don’t know why!
I wish to bake my cake layers into 3-7″ cake pans
In the event you don’t have 7″ pans merely divide the cake batter recipe listed beneath into 2-8″ pans for a 2 layer cake as an alternative
American type buttercream is the one I’m utilizing right this moment however I’ve a number of recipes so that you can select from!
CHOOSING THE BEST BUTTERCREAM RECIPE
Adorning suggestions that I used for this design are Ateco #10 and Ateco #352
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Yield: serves 10ppl
Pineapple Crush Cake
Prep Time
2 hours
Cook dinner Time
25 minutes
Whole Time
2 hours 25 minutes
Components
For the Pineapple Topping:
- 1 Can 20oz Crushed Pineapple in 100% juice
- *(that is equal to approx 2.5 cups crushed Pineapple & 1 cup juice)
- Cornstarch 2 Tablespoons (16g)
- Vegan Butter 4 Tablespoons (56g)
- Spiced Rum Extract or Spiced Rum 3 teaspoons (15ml) *elective
Directions
- Preheat the oven to 350°F
- First put together the yellow cake recipe and bake in 3- greased & parchment lined 7″ cake pans
- Whereas the muffins are baking put together the buttercream recipe as per the directions.
- If you’re making the daisy decor, you’ll then separate out ¼ cup buttercream for the yellow, ¼ cup for inexperienced & about 1½ cups white for the daisy petals
- The remainder of the buttercream will be tinted a lightweight yellow for the icing & constructing of the cake
- In the meantime put together the pineapple topping by draining all of the juice from the pineapple can right into a small sauce pot with the cornstarch and whisk fully clean
- Cook dinner over medium excessive warmth whisking continuously till it involves a full boil
- Take away from the warmth and add the spiced rum extract and the vegan butter stirring till melted & mixed effectively
- Add the crushed pineapple, switch to a bowl or container to chill, reserve till able to construct the cake
- As soon as the muffins are baked & fully chilly construct the cake as proven within the video tutorial
Notes
Pineapple Crush Cake will be saved at room temperature for as much as 3 days
For longer storage preserve refrigerated for as much as 10 days
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